Chocolate Seduction Recipes

Steps:

• Turn oven on 350°F.
• Parbake the pie crust for 10 minutes.
• Melt the butter and chocolate together in microwave, no more than 50 seconds at a time and stir until no chunks are left, its smooth.
• whisk in sugar and half & half until the sugar is almost dissolved.
• Whisk in the eggs, yolk, and vanilla.
• Pour into the pie shell and place in the oven.
• Bake the pie for 10-15 minutes and rotate, bake another 10-15 minutes. When pie is puffed, crusted over and set in the middle remove from the oven and cool to room temperature.
• Top with a raspberry sauce and creme fraiche if you like.

Steps:

• Pre-heat oven to 350 F.
• Combine crushed chocolate wafers and melted butter. Press into 10" pie dish or springform pan.
• Melt 1 cup butter with chocolate in double boiler over barely simmering water stirring frequently.
• Add sugar and cream and stir until sugar dissolves.
• Remove from over water.
• Beat eggs and yolk together to blend in a small bowl before slowly adding to chocolate mixture stirring constantly until thick and smooth.
• Blend in vanilla.
• Pour into crumb crust.
• Bake until completely set about 45-55 minutes.
• Serve warm or cool completely and decorate with whipped cream and chocolate curls.

Steps:

• Crust:.
• Mix crust ingredients together with mixer until crumbly and press into oblong baking dish. Bake at 350º for 25 minute or until lightly browned. Cool.
• Second layer:.
• Mix ingredients together and spread carefully on crust.
• Pudding:.
• Combine sugar, flour, cocoa and salt in a mixing bowl. Heat water and milk in a 6-quart pan over medium heat. Slowly stir in sugar mixture. Stir until completely mixed. Add a little of this warm mixture to egg yolks to temper; pour back into pan. Bring mixture to a boil stirring constantly. Remove from heat. Add butter and vanilla and stir. Pour over second layer.
• Top with cool whip and shaved chocolate bar.
• Refrigerate 6-8 hours before serving.

Steps:

• Add milk, vanilla syrup, and salt to a medium saucepan; set over medium heat and cook, stirring, until the mixture is hot; do not boil.
• Split the vanilla bean lengthwise and scrape out the seeds; add seeds to the saucepan.
• Add in the white chocolate and stir until the chocolate has melted and the mixture is smooth; don't rush this step by turning up the heat, or the white chocolate may seize.
• Stir in the liqueurs.
• Pour the hot chocolate into 4 mugs and serve immediately, topped with marshmallows and a sprinkle of cocoa powder.